19 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 7
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1

Year-round family classic. Use thin carrots cut to size. Serve as a dish at omnivore's meal or one of many veggie dishes on the hot table of dishes.

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Ingredients

Directions

  • Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 12 minutes. Drain and transfer carrots to a serving dish.

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  • Heat butter in the same saucepan over medium heat; add brown sugar, mustard, ginger, and salt. Cook and stir until sugar is dissolved, 2 to 3 minutes. Pour sauce over carrots; toss to coat.

Nutrition Facts

152.75 calories; 1.16 g protein; 18.33 g carbohydrates; 8.92 g fat; 22.9 mg cholesterol; 380.58 mg sodium.Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

01/19/2013
Now my favorite carrot recipe.
(6)

Most helpful critical review

05/28/2015
Family was not too thrilled with this recipe...
19 Ratings
  • 4 Rating Star 8
  • 5 Rating Star 7
  • 3 Rating Star 2
  • 1 Rating Star 1
  • 2 Rating Star 1
04/01/2013
I made this for Easter dinner this year and it was yummie. I used regular carrots and just cut them to about the size of mini carrots. They worked just as well. Great new way to prepair carrots. Definately will use again in the future.
(7)
01/19/2013
Now my favorite carrot recipe.
(6)
08/12/2012
This was pretty good - I think there was a little too much butter tho.
(5)
03/19/2015
Well I'm never fixing plain carrots again I'll tell you that much. Just finished dinner and paired these with Tangy Grilled Pork Tenderloin from this site and oh my goodness what a meal. Served with oven roasted potatoes and onions and it was honestly one of the best meals we've ever had at home or out. I followed this exactly as written and used a bag of really teeny baby carrots (you know--now our grocery has baby carrots and then REALLY tiny baby carrots). Didn't change a darn thing from the recipe and they were perfectly delicious. Sprinkled just a tad bit of thyme over them as a little garnish and they were simply awesome. THANKS for a great recipe.
(3)
10/06/2013
I made these to go with my dad's birthday dinner. Everyone liked them. I used whole grain Dijon mustard. This gave a little more texture to the carrots.
(3)
03/22/2015
Jack Jen and I had this and really liked it. The first time I used regular carrots and sliced into coins. The second time I used baby carrots and sliced them in half. Also on the second prep it was just Jack and I so I halved the recipe and it came out great.
(2)
01/06/2015
This was awesome! I used regular carrots and added broccoli and steamed instead of boiled. I only had honey dijon mustard so I cut the brown sugar in half. I doubled the glaze because I thought I would need it. I had more than enough and my pork chops tasted great dipped in it. Thanks for sharing!
(1)
09/20/2013
I was looking for a different way to fix carrots and this fit the bill. I didn't have ground ginger so I used fresh grated instead. That was the only change.
(1)
01/03/2015
these are amazing they really give the carrots a a great flavor.thanks for sharing happy new year.
(1)